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DairyGlutenEggsEnglish MuffinsBreakfast SandwichesSpringBrunchBreakfastVegetarian

Spring Veggie Egg Sandwich

Bright green veggies piled on an open-faced Thomas’® Light Multi-Grain English Muffin make an oh-so-satisfying vegetarian breakfast.

Thomas’® brand logo
Presented by
Thomas’®
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Spring Veggie Egg Sandwich
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Spring Veggie Egg Sandwich

Ingredients

for 4 servings

  • 4 tablespoons softened goat cheese, divided
  • 2 Thomas’® Light Multi-Grain English Muffins, halved and lightly toasted
  • 2 tablespoons lemon zest, divided
  • 2 tablespoons neutral oil, divded
  • 2 cups baby spinach
  • ¾ cup sliced-on-a-bias snap peas
  • ¾ cup sliced-on-a-bias asparagus, tops and stems
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 4 large eggs
  • finely chopped fresh chive, for garnish

Nutrition Info

  • Calories 277
  • Fat 17g
  • Carbs 17g
  • Fiber 1g
  • Sugar 2g
  • Protein 13g

Estimated values based on one serving size.

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Preparation

  1. Spread 1 tablespoon goat cheese onto each toasted Thomas’® Light Multi-Grain English Muffin, then sprinkle 1 tablespoon lemon zest over the goat cheese. Set aside.
  2. In a medium sauté pan, heat 1 tablespoon oil over medium heat. Add the baby spinach, snap peas, and asparagus; cook for about 3 minutes, or until tender and wilted. Season with the remaining 1 tablespoon lemon zest, salt, and pepper. Place the sautéed vegetables over each Thomas’® Light Multi-Grain English Muffin.
  3. In the same sauté pan, heat the remaining 1 tablespoon oil over medium heat and cook the eggs, one or two at a time, for 3–5 minutes, sunny-side up style. Place the cooked eggs on top of the sautéed vegetables. Garnish with salt, pepper, and chives.
  4. Serve warm, and enjoy!

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